Blistered Green Beans with Garlic & Miso

Bon Appetit

6 Servings

Ingredients

• 3 garlic cloves, finely chopped
• 3 tablespoons fresh lime juice
• 3 tablespoons white miso
• 1 tablespoon coconut or agave nectar
• 3 tablespoons virgin coconut oil
• 1 1/2 pounds haricots verts or green beans, trimmed
• Pinch of crushed red pepper flakes
• Flaky sea salt, freshly ground pepper
• 1/3 cup coarsely chopped cilantro

Preparation

Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
                                    

Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8–12 minutes. 
                                    

Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.

Roasted Red Peppers & Cherry Tomatoes with Ricotta

Bon Appetit
8 Servings

Ingredients

• 4 red bell peppers, halved, seeds and ribs removed
• 6 oil-packed anchovy fillets, finely chopped
• 4 garlic cloves, thinly sliced
• 1 cup basil leaves, divided
• Kosher salt, freshly ground pepper
• 2 tablespoons plus ⅓ cup olive oil
• 1 pint cherry tomatoes, halved
• ⅓ cup fresh ricotta
• ¼ cup pitted small black and/or green olives
• Flaky sea salt

Preparation

• Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

• Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. 

• Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

 

Mushrooms with Bearnaise Yogurt

Bon Appetit
4 Servings

Ingredients

Yogurt

• 1 shallot, finely chopped
• 2 sprigs tarragon, plus 2 teaspoons chopped
• ½ teaspoon black peppercorns, crushed
• 1 tablespoon white wine vinegar
• 1 cup plain whole-fat Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Kosher salt

Mushrooms and Assembly

• 1 tablespoon coriander seeds
• 1 teaspoon kosher salt
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 12 ounces maitake or oyster mushrooms, torn into large pieces
• 2 tablespoons olive oil
• Torn tarragon sprigs (for serving)

Special Equipment

• A spice mill or a mortar and pestle

Preparation

Yogurt

• Bring shallot, tarragon sprigs, peppercorns, vinegar, and ⅓ cup water to a boil in a small skillet over medium heat and cook until liquid is nearly evaporated, 8–10 minutes. Let cool. Discard tarragon sprigs and transfer mixture to a small bowl. Add yogurt, lemon juice, oil, and chopped tarragon and mix well; season with salt.
• Do Ahead: Yogurt can be made 3 days ahead. Cover and chill.

Mushrooms and Assembly

• Prepare a grill for medium heat. Finely grind coriander seeds in spice grinder or with mortar and pestle. Transfer to a small bowl and mix in salt, mustard powder, and paprika.
• Drizzle mushrooms with oil in a medium bowl; gently toss to coat. Season with rub. Grill, turning occasionally, until browned and tender, 6–8 minutes. Serve over yogurt topped with tarragon.

Corn-and-Zucchini Orzo Salad with Goat Cheese

Food & Wine
Serves 4

Ingredients

• 3 ears of corn, shucked
• 1 pound small zucchini or summer squash, halved lengthwise
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Pepper
• 1/2 pound orzo
• 1/4 cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 tablespoon minced shallot
• 1/2 teaspoon guajillo or ancho chile powder
• 1 1/2 cups coarsely chopped cilantro
• 2 ounces fresh goat cheese, frozen

 

Light a grill or heat a grill pan. In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn. Transfer to a cutting board and let cool. Cut 
the kernels off the corncobs and coarsely chop the zucchini. Transfer to a large bowl.     

 
Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Drain and rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels    
In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper. Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter. Using a vegetable peeler, shave the frozen goat cheese all over the top and serve.     

1. Suggested Pairing Citrusy white

Bok Choy & Mushroom Stir Fry

Sunset Magazine
Serves 4

Ingredients

1 pound baby bok choy

4 teaspoons vegetable oil

2 garlic cloves, chopped

1 teaspoon minced fresh ginger

5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed

2 tablespoons Shaoxing rice wine* or dry sherry

1 tablespoon soy sauce

2 teaspoons toasted sesame oil

1/8 teaspoon each kosher salt and pepper

 

Preparation

1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
3. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

Potato Gnocchi with Wild Mushroom Ragu and Hazelnuts

Food & Wine

serves 6 as a first course or 4 as a main course

Ingredients

gnocchi

• Four 10-ounce baking potatoes
• 2 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• Pinch of freshly grated nutmeg
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1 1/4 cups all-purpose flour

mushroom ragù

• 2 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds mixed wild mushrooms, such as porcini, morels, oyster and hen-of-the-woods, quartered if large
• Salt
• Freshly ground pepper
• 2 shallots, minced
• 2 garlic cloves, minced
• 1 teaspoon finely chopped thyme
• 1/2 cup dry white wine
• 1/4 cup chicken stock

Collard Green Gratin

Bon Appetit November 2013
Serves 8

Ingredients

Servings: 8

• 4oz. very thinly sliced country ham or prosciutto
• 1cupcoarse fresh breadcrumbs
• 4tablespoonsolive oil, divided
• 1teaspoonchopped fresh thyme
• 1cupfinely grated Parmesan, divided
• Kosher salt and freshly ground black pepper
• 2bunches collard greens (about 1 lb.), center ribs and stems removed
• 1large onion, thinly sliced
• 2garlic cloves, finely chopped
• 2tablespoonsunsalted butter
• 2tablespoonsall-purpose flour
• 2cupswhole milk
• ¼teaspoonfreshly grated nutmeg

Preparation

• Preheat oven to 325°. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.
• Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Mix in ham and set aside.
• Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
• Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
• Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine; season with salt and pepper.
• Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
• Do Ahead: Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

Carrots & Brussels Sprouts

Gourmet February 2008

Makes 6 servings

Total Time:  20 min

Ingredients

• 2 tablespoons chopped shallot (from 1 medium)
• 3 tablespoons unsalted butter, divided
• 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
• 1 pound Brussels sprouts, halved lengthwise
• 1/3 cup water
• 1 tablespoon cider vinegar

Preparation

Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Greek Garbanzo Bean Salad

www.allrecipes.com

Prep Time: 10 Minutes

Ready In: 2 Hours 10 Minutes Servings: 8

Ingredients:

2 (15 ounce) cans garbanzo beans, drained 2 cucumbers, halved lengthwise and sliced 12 cherry tomatoes, halved 1/2 red onion, chopped 2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped 1 ounce crumbled feta cheese 1/2 cup Italian-style salad dressing 1/2 lemon, juiced 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper

Directions:

1.	Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Sweet Potato Fries

www.mindbodygreen.com

Ingredients:
(based on 2 potatoes)

• 1 sweet potato per person
• 1/2 cup of gluten-free panko
• 1/4 cup freshly grated parmesan
• 2 garlic cloves, finely chopped
• 4 or 5 leaves sage, finely chopped
• 1 Tablespoon olive oil
• Sea salt and pepper to taste

Directions:
Preheat oven to 450 degrees Fahrenheit.
Cut potatoes in half and then in 1/4-inch steak fry slices.
Place in a large mixing bowl, add the oil and toss until all are well coated (add more if needed).
Season with salt and pepper and toss.
Mix together the panko, parmesan, sage and garlic and place on a plate or leave on the cutting board.
Dip each fry into the mixture on both sides. Press the mixture down with your hands to help it stick.
Place fries in a single layer on a baking sheet that's been lightly coated with olive oil or place a sheet of parchment paper on the tray and then layer.
Bake for about 20 minutes or until cooked through.

Crustless Veggie Mini Quiches

www.readyseteat.com
Hands On:  15 Min
Total:  35 Min
Servings:  4 (3 mini quiches each)

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 6 saltine crackers, finely crushed
• 2 tablespoons grated Parmesan cheese
• 2 cups frozen broccoli florets
• 1/2 cup frozen whole kernel corn
• 3/4 cup shredded reduced fat Cheddar cheese
• 1 carton (16 oz each) Egg Beaters® Original

Directions

1. Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
2. Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups.
3. Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.

Kickin' Collard Greens

www.allrecipes.com
Prep Time:  10 mins
Total Time:  1 hour 10 mins

Servings:  6

Ingredients

• 1 tbsp olive oil
• 3 slices bacon
• 1 onion (large, chopped)
• 2 cloves garlic (minced)
• 1 tsp salt
• 1 tsp pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 lb collard greens (fresh, cut into 2-inch pieces)

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.               

                                 

Tortellini With Broccoli Pesto

Real Simple
February 2014

Ingredients

• 1 bunch broccoli (about 1 pound), trimmed and cut into florets
• kosher salt and black pepper
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup olive oil
• 2 tablespoons toasted pine nuts
• 1 ounce Parmesan, grated (about 1/4 cup), plus more for serving
• 1 pound fresh or frozen cheese tortellini

Directions

1. Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini.
2. Pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, 15 to 20 seconds.
3. Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.
4. Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. (Add more cooking water as needed to loosen the sauce.)
5. Serve sprinkled with more Parmesan.

Shakshuka with Swiss Chard

Foodandwine.com
November 2013

Total Time:  1 Hour
4 Servings

1. 3 tablespoons extra-virgin olive oil
2. 4 ounces meaty bacon, minced
3. 1 medium onion, minced
4. 4 garlic cloves, minced
5. 1 large bunch Swiss chard, stems minced and leaves reserved
6. 32 ounces (4 cups) prepared tomato sauce
7. 1 teaspoon dried basil
8. Pinch of crushed red pepper
9. Kosher salt
10. Freshly ground black pepper
11. 8 large eggs
12. 3 tablespoons freshly grated Parmigiano-Reggiano cheese
13. 1/4 cup thinly sliced basil leaves

1. Preheat the oven to 350°. In a large ovenproof skillet, heat the olive oil. Add the bacon, onion, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.
2. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cool slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side the skillet.
3. Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are still runny.
4. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish the shakshuka with the sliced basil and serve immediately.

Serve With Crusty bread.

Suggested Pairing

Lively, light-bodied red wine.

Wilted Spinach with Raisins and Pistachios

realsimple.com
November 2013

Serves 8| Hands-On Time: 15m| Total Time: 25m

Ingredients

• 1/4 cup olive oil
• 5 cloves garlic, peeled and smashed
• 1/2 cup raisins or golden raisins, or a mixture of both
• 1/3 cup shelled roasted pistachios
• 2 tablespoons cider vinegar
• 2 11-ounce bags triple-washed curly spinach, thick stems removed (about 18 cups)
• kosher salt and black pepper

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and cook, turning occasionally, until lightly golden, 3 to 4 minutes. Add the raisins, pistachios, and vinegar to the pot and stir to plump the raisins, about 1 minute.
2. Add as much spinach to the pot as will fit and cook, tossing and adding more spinach as there is room, until just wilted, 2 to 3 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Serve immediately.

Roasted Sweet Potatoes with Speck & Chimichurri

www.bonappetit.com
September 2013

Active Time:  15 mins
Total Time:  35 mins

INGREDIENTS

• 4 small sweet potatoes, unpeeled, cut lengthwise into wedges
• 2 Tbsp. plus ¼ cup olive oil
• ½ cup fresh cilantro leaves with tender stems
• ½ cup fresh flat-leaf parsley leaves
• ¼ cup fresh oregano leaves
• 1 Tbsp. fresh thyme leaves
• 2 garlic cloves
• 2 Tbsp. red wine vinegar
• 2 oz. thinly sliced Speck or prosciutto, torn
• Kosher salt and freshly ground black pepper

Heat oven to 425°. Toss sweet potatoes and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25–30 minutes.

Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining ¼ cup oil and process until combined; season with salt and pepper.

Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.

Nutritional Information

• Calories (kcal) 420
• Fat (g) 23
• Saturated Fat (g) 3.5
• Cholesterol (mg) 10
• Carbohydrates (g) 48
• Dietary Fiber (g) 7
• Total Sugars (g) 10
• Protein (g) 8
• Sodium (mg) 630

 

Tarragon Creamed Corn

www.bonappetit.com from Hog & Hominy Restaurant in Memphis
September 2013

•  8 ears of corn, shucked     
• 4 sprigs tarragon plus chopped leaves for serving    
• 1 cup heavy cream    
• 1 Kosher salt and freshly ground black pepper    
• ½ cup grated Parmesan

Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.

Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and simmer until reduced by half, 20–25 minutes. Add reserved corn kernels and simmer until soft, 5–10 minutes; season with salt and pepper.

Transfer ⅓ of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture.

Serve creamed corn sprinkled with chopped tarragon.

Nutritional Information

• Calories (kcal) 260
• Fat (g) 19
• Saturated Fat (g) 11
• Cholesterol (mg) 85
• Carbohydrates (g) 18
• Dietary Fiber (g) 2
• Total Sugars (g) 3
• Protein (g) 8
• Sodium (mg) 270

Creamy Fettuccine with Leeks, Corn & Arugula

12 ounces fettuccine (3/4 box)
1 Tbsp olive oil
2 leeks (white and light green parts), cut into thin half-moons
4 cloves garlic, thinly sliced
Kosher salt and black pepper
1 cup corn kernels (from 1 to 2 ears, or frozen)
1/2 cup dry white wine
3/4 cup heavy cream
2 cups baby arugula (1.5 ouces)
1/4 cup grated pecorino

Cook the pasta according to the package directions.  Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the leeks, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, sitrring occasionally, until tender, 3 to 4 minutes.  Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.  Add the pasta, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to combine; fold in the arugula.  Sprinkle with the pecorino before serving.

Roasted Glazed Carrots

People Magazine

2 Tbsp peanut oil
4-5 large carrots, peeled and cut into1 or 2" pieces
Kosher salt and pepper
2 Tbsp unsalted butter
2 sprigs rosemary
2 Tbsp honey

Heat a large skillet over medium heat.  Add the oil then the carrots, and season with salt and pepper.  Cook, tossing the carrots so they color on all sides, about 5 minutes.  Add the butter, rosemary and honey.  Continue cooking until the carrots are tender, about 5 minutes more.  Serve. 

Crispy Quinoa & Bean Patties

Real Simple

Serves 6| Hands-On Time: 35m| Total Time: 35m

Ingredients

• Leftovers from Quinoa With Sweet Potatoes, Kale, and Pesto:
• 3  cups  cooked quinoa
• 3  cups  cooked sweet potatoes and kale, roughly chopped
• Additional ingredients:
• 1  15.5-ounce can kidney beans, rinsed
• 2  large eggs
• 3/4  cup  grated Parmesan (about 2 ounces)
• kosher salt and black pepper
• 3  tablespoons  olive oil, plus more if necessary
• 1  tablespoon  red wine vinegar
• 6  cups  mixed greens (about 4 ounces)
• 1  pint  cherry tomatoes, halved

Directions

1. In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Dividing evenly, form the mixture into twelve 3-inch patties (about ½ cup each).
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3 to 4 minutes per side (adding more oil if necessary).
3. In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.